1 Recipe Basic Chicken Soup 1 Clove Garlic 2 Tbs. Olive Oil 1/4 tsp. Oregano, dry or fresh 1/4 tsp. Ground Black Pepper 1/4 tsp. Ground Cinnamon 1/8 tsp. Ground Clove 1 tsp. Ground Chile Pepper, see photo below 1 Plum Tomato, medium size 3 Tbs. Lime Juice 1/2 tsp. Salt
Garnish:
1 Recipe Crispy Tortilla Strips 1 Bunch Cilantro, wash and rough chop 1 Recipe Pickled Red Onion 1 Avocado, or more, slice or dice 1 Lime, or more 1 Serrano Pepper, or more 1 Pinch Oregano, dry or fresh Salt and Pepper, as needed
1 Cold Corona Beer, very optional!
One recipe of basic chicken soup will yield about a pound or more of chicken meat.
Shred that meat into small pieces.
One recipe of basic chicken soup will yield about 10 to 12 cups of chicken broth.
Be sure to cook the soup a day ahead and place the broth into the fridge overnight.
As seen in this photo, all of the fat will rise to the top and harden.
Using a strainer, slotted spoon or fingers, remove the hardened fat from on top of the broth.
Discard the fat and you are left with a clear and healthy chicken broth.
Peel and chop garlic.
Chop tomato into small pieces.
Gather and measure oregano, cinnamon, clove, black pepper, and red chile.
Here is the red chili that is used in the recipe.
I can not help myself when I see things like this is the spice isle.
You can use this spice or an ancho chili powder or just plain old paprika if you wish.
Heat oil in a large pan.
Add garlic and spices.
Cook and stir ingredients for half a minute or so.
Add the tomatoes to the pan.
They will sizzle in the hot oil.
Cook and stir for another half minute.
Add chicken broth to the pan.
Bring broth to a boil.
Add salt and lime juice to the pan.
Stir the soup a few times.
Turn heat down to a simmer.
Add shredded chicken to the soup.
Let chicken gently simmer for a couple of minutes.
No need to overcook the chicken, just heat.
Squeeze lime into your soup bowl.
Add all of your favorite garnishes.
Ladle hot soup over the garnish.
Dust soup with a touch of oregano, salt and pepper.
You know what to do with the corona!
Serving Size 3/4 Cup Servings Per Recipe 12 Calories 190 Calories from Fat 115 Total Fat 13g Saturated Fat 3g Trans Fat 0g Cholesterol 57mg Sodium 265mg Total Carbohydrate 4g Dietary Fiber 1g Sugars 1g Protein 15g
